Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann.
Material type: TextSeries: Food science texts seriesPublication details: New York : Springer, c2010.Edition: 2nd edDescription: xxiii, 596 p. : ill. ; 26 cmISBN:- 9781441964878
- TX546 .L38 2010
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book | University Library Regular Circulation | Circulating | TX546 .L38 2010 (Browse shelf(Opens below)) | Available | 3UPML00012828 |
Browsing College of Science and Mathematics shelves, Shelving location: Regular Circulation, Collection: Circulating Close shelf browser (Hides shelf browser)
TX 531 S53 2005 Is it safe to eat? : enjoy eating and minimize food risks / | TX531 .V33 2013 Essentials of food science / | TX545 .B3513 2009 Food chemistry / | TX546 .L38 2010 Sensory evaluation of food : principles and practices / | TX546 .M68 2006 Sensory and consumer research in food product design and development / | TX 649 B68 A3 2010 Medium raw : a bloody valentine to the world of food and the people who cook / | TX763 .F54 2011 How baking works : exploring the fundamentals of baking science / |
Includes bibliographical references and index.
There are no comments on this title.